This Hearty Vegetable Bean Soup is your perfect companion for those chilly nights when you need something warm and nourishing. Packed with vibrant veggies and protein-rich beans, it's a comforting bowl that's both satisfying and wholesome.
The base of this soup starts with olive oil, which helps sauté our aromatics and brings out their natural flavors. The onion and garlic give a savory depth, while carrots and celery add sweetness and an earthy undertone. The red bell pepper brings a pop of color and subtle sweetness.
For the herbs, thyme and oregano provide an aromatic backbone, and smoked paprika adds a hint of smokiness. Salt and pepper are your basic seasonings to enhance all the flavors. Kidney beans and black beans are the hearty protein elements, while diced tomatoes give a tangy and slightly sweet base. Vegetable broth ties all these flavors together into a cohesive soup.
Finally, kale adds a nutritious, leafy green touch, and lemon juice brings a bright, fresh finish to the dish.
Serve this hearty soup with a slice of crusty bread or a warm baguette to soak up every last drop. A side of simple mixed greens with a vinaigrette would complement the soup's flavors nicely. For a heartier meal, top the soup with a dollop of yogurt or a sprinkle of grated Parmesan cheese.
Start by heating the olive oil in a large pot over medium heat. Once it's hot, toss in the diced onion and minced garlic. Stir them around and let them cook until they're translucent and fragrant — this should take about 5 minutes.
Next, add the diced carrots, celery, and red bell pepper to the pot. Keep stirring occasionally and let these veggies cook for another 5 minutes until they start to soften. You’ll notice the kitchen filling with a lovely, homey aroma.
Now, sprinkle in the thyme, oregano, smoked paprika, and a pinch of salt and pepper. Stir everything together, ensuring the vegetables are well-coated in the spices. Let this cook for just a minute to release the herbs' flavors.
Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Give everything a good stir, then bring the soup to a gentle boil. Once it's bubbling away, lower the heat to a simmer and let it cook for about 20 minutes. This simmering time allows all the flavors to meld beautifully.
In the final stretch, stir in the kale and lemon juice. Let the kale cook down for about 5 minutes until it's wilted and tender. Give the soup a taste and adjust the seasoning if necessary. Then, remove from heat and it's ready to serve!